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Simnel cake
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Prep Time: 75 minutes
Cook Time: 125 minutes
Total Time: 200 minutes
Ingredients:
360g icing sugar mixture
100g almond meal
40.00 ml brandy
2egg yolks
21.00 gm lemon juice
100g butter, at room temperature
100g brown sugar
26.80 gm golden syrup
1egg
300g self-raising flour
2.50 gm mixed spice
450g dried mixed fruit
40.00 ml apricot jam
Instructions:
Preheat your oven to 180°C. Grease a 17cm round cake pan and line the base and sides with two layers of baking paper.
Combine icing sugar, almond meal, brandy, 1 egg yolk, and lemon juice in a bowl. Mix until just combined. Transfer the mixture onto a clean surface and knead until smooth. Wrap the dough in plastic wrap and set aside.
In a bowl, use an electric mixer to whip together butter, sugar, and golden syrup until pale and creamy. Mix in the egg and remaining egg yolk until just combined. Add flour and mixed spice, stirring until well combined. Gently fold in mixed fruit.
Spread half of the fruit mixture into the prepared pan evenly. Roll out one-third of the almond mixture into a 17cm disc using a rolling pin. Place the almond disc on top of the fruit mixture in the pan. Spread the remaining fruit mixture over the almond disc and bake in the oven for 30 minutes. Lower the oven temperature to 150°C and bake for another 1 1/2 hours or until a skewer inserted into the center comes out clean. Let it cool completely in the pan before serving.
Place the cake on a clean surface. Warm the jam in a small saucepan over low heat until it melts. Strain the jam through a fine sieve into a bowl. Brush the top of the cake with the warm jam. Divide the remaining almond mixture into 2 equal parts. Roll out one part into a 17cm disc using a rolling pin. Gently place it on top of the cake and smooth it using the palm of your hand. Shape the second part into 11 balls and arrange them on top of the cake.
Preheat the grill to high heat. Grill the cake for 1-2 minutes until caramelized. Transfer to a plate and garnish with a ribbon.